Salads are the perfect balance of flavor, nutrition, and versatility, making them a staple in any kitchen.
Whether you’re craving something light and refreshing or hearty and satisfying, there’s a salad recipe to match every mood and occasion.
From vibrant veggie-packed bowls to protein-rich options and globally inspired flavors, the possibilities are endless. In this collection of the best salad recipes, I’ll share creative ideas that go beyond the basics, featuring unique dressings, textures, and ingredients.
Get ready to toss, mix, and serve up some delicious and healthy creations that everyone will enjoy!
The 21 Best Salad Recipes
1. Caesar Salad
I relish the timelessness of Caesar Salad. It pairs fresh, crunchy romaine with a dressing that is somehow both taut and rich.
I love its simplicity: it offers savory elegance without overdoing it. The dressing’s blend of flavor and texture—really, what else can one say about a dressing that combines lemon juice, olive oil, and Dijon mustard?
It’s not only a classic; it’s nearly perfect.
Ingredients
1 large head of romaine lettuce
1/2 cup croutons
1/4 cup grated Parmesan cheese
1/4 cup freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 cloves garlic, minced
2 anchovy fillets, minced (optional)
Salt and freshly ground black pepper to taste
Instructions
1. Romaine lettuce leaves should be washed and dried well. Tear the leaves into pieces that are easy to handle and place them in a large mixing bowl.
2. Prepare the dressing in another bowl. Whisk together the lemon juice, olive oil, Worcestershire sauce, Dijon mustard, garlic, and anchovy fillets.
3. Add salt and pepper to the dressing until it has the flavor you want.
4. Pour the dressing over the lettuce and toss to coat thoroughly.
5. Include the croutons and Parmesan cheese, and mix them in gently.
6. Ensure the salad is thoroughly mixed before serving. The distribution of croutons and cheese should be such that they are both well represented when the salad is eaten.
2. Greek Salad
In my opinion, Greek Salad is a lovely Mediterranean dish that unites fresh, juicy tomatoes, cool sliced cucumber, and sweet red onion with the tangy and delicious Kalamata olives and the virtuoso feta cheese. The simple dressing of olive oil, red wine vinegar, and dried oregano brings out and enhances the natural flavors of the salad ingredients.
Ingredients
3 ripe tomatoes, chopped
1 cucumber, sliced
1 green bell pepper, sliced
1 red onion, thinly sliced
1/2 cup Kalamata olives, pitted
200g (7 oz) block of feta cheese, cubed
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Instructions
1. In an expansive bowl, mix together the diced tomatoes, cucumber cut into rounds, green bell pepper sliced into short strips, and red onion sliced into thin rounds.
2. In the bowl, incorporate the Kalamata olives and the feta cheese, cut into cubes.
3. Whisk together the olive oil, red wine vinegar, dried oregano, and a bit of salt and pepper in a small bowl or measuring cup to create the dressing.
4. Place the salad ingredients in a large mixing bowl. Pour the dressing over the salad. Toss the salad until the dressing and salad ingredients are evenly distributed.
5. Let the salad sit for approximately 10 minutes to let the flavors blend, then serve it and relish the experience.
3. Cobb Salad
The ingredients in a classic Cobb Salad make it vibrant and satisfying.
Lettuce’s large leaves are good for two things: holding a pile of something and providing a crunchy moment. The next most essential Cobb Salad ingredient is the chicken, which—believe it or not—has not always been part of a Cobb Salad.
Ingredients
- 4 cups chopped romaine lettuce
- 2 cups cooked chicken breast, diced
- 4 hard-boiled eggs, chopped
- 8 slices of bacon, cooked and crumbled
- 1 large avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup blue cheese, crumbled
- 2 tablespoons chives, chopped
- Salt and pepper to taste
- 1/4 cup red wine vinaigrette
Instructions
1. Evenly distribute the chopped romaine lettuce on a large platter or salad bowl as the underlayer.
2. Neatly arrange the diced chicken breast, hard-boiled eggs, crumbled bacon, avocado, cherry tomatoes, and blue cheese on top of the lettuce in rows or columns.
3. Chopped chives, salt, and pepper should be scattered over the salad to season it.
4. Pour the desired amount of red wine vinaigrette over the salad.
5. Either gently toss the salad to mix all of the ingredients or leave it as it is for an artistic arrangement.
6. Serve right away and savor!
4. Waldorf Salad
The uncomplicated nature of a Waldorf Salad is part of its refreshing appeal. As a base, the salad has a delectable combination of crisp-tender apples and juicy grapes.
Then you have the salad’s not-so-secret ingredient that gives it a great crunch: celery. And for me, no Waldorf Salad is complete without a generous handful of walnuts.
Of course, there’s the dressing, and for this classic dish, a creamy, lightly tangy mayonnaise dressing is the delicious way to go.
Ingredients
2 cups diced, crisp apples (such as Granny Smith or Gala)
1 cup seedless grapes, halved
1 cup celery, thinly sliced
1 cup walnuts, coarsely chopped
1/2 cup mayonnaise
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
Lettuce leaves for serving
Instructions
1. In a big bowl, mix together the constructed apples, grapes that have been halved, and the not-so sage green of celery (which spices up the dish) and bash their way through the walnut halves (a wonderful crunchy addition).
2. To prepare the dressing, combine the mayonnaise and lemon juice in a small bowl and whisk until smooth.
3. Pour the dressing over the apples and mix gently so everything is evenly covered.
4. Add salt and freshly ground black pepper to the salad to taste.
5. Place the Waldorf salad on a bed of crisp lettuce. Serve it immediately or, for enhanced flavor, you may chill it an hour before serving.
5. Caprese Salad
The Caprese Salad is simplicity itself, yet its exquisite marriage of flavors and textures makes it anything but a simple salad. As with all Italian dishes, the components are fresh and of the best quality: the tomatoes are juicy; the mozzarella, freshly made; and the basil, fragrant and lush.
A drizzle of extra-virgin olive oil, a touch of balsamic vinegar, and a sprinkle of salt and pepper harmonize and amplify the dish’s flavors.
Ingredients
Fresh mozzarella cheese, sliced
Fresh tomatoes, sliced
Fresh basil leaves
Extra-virgin olive oil
Balsamic vinegar (optional)
Salt
Black pepper
Instructions
1. On a serving platter, alternate slices of fresh mozzarella and fresh tomatoes.
2. Nestle freshly picked basil leaves between the slices of mozzarella and tomato.
3. Pour an abundance of extra-virgin olive oil on the salad.
4. If desired, add a small amount of balsamic vinegar on top to bring some extra flavor.
5. Add salt and black pepper to the salad until it tastes just right.
6. Serve right away or refrigerate for a brief period to let the flavors blend.
6. Niçoise Salad
This classic French dish is a colorful mixture that I find delightful, with tender lettuces, firm little cherry tomatoes, and vibrant hard-boiled eggs and Niçoise olives. There’s also boiled red potatoes and blanched green beans, served alongside gorgeous oil-packed tuna (well, normally there’s gorgeous oil-packed tuna—more on that later).
All of these elements coexist peacefully in a harmonious whole, enhanced by a simple but effective dressing.
Ingredients
Mixed greens or lettuce
Cherry tomatoes, halved
Hard-boiled eggs, quartered
Niçoise olives or Kalamata olives, pitted
Red onion, thinly sliced
Small red potatoes, boiled and halved
French green beans (haricots verts), blanched
Tuna, preferably oil-packed, drained
Anchovy fillets (optional)
Extra-virgin olive oil
Red wine vinegar
Dijon mustard
Salt and pepper
Instructions
1. Start by making the dressing. In a small bowl, thoroughly mix together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Set it aside once it’s well combined.
2. Place the mixed greens or lettuce on a large serving platter or in a bowl as the foundation for the salad.
3. Spread the greens evenly under a scattering of cherry tomatoes, hard-boiled eggs, olives, and red onion.
4. Place the boiled red potatoes and blanched green beans evenly in the salad.
5. Break the drained tuna into bits and scatter it on top of the salad. For even more flavor, add a generous portion of Kalamata olives and, if you like, a few anchovy fillets.
6. Right before you serve the salad, drizzle the dressing over it, and gently toss to combine. If you must, adjust the seasoning, though I find it perfect as it is, and serve it up.
7. Chef Salad
A classic chef salad is one of my favorite salads. What could be better than a fresh, hearty mix of ingredients as a salad?
With a base of crisp, fresh lettuce, the chef salad features a colorful duo of proteins—strips of turkey and savory ham. After that, the assembly line opens up to a duet of hard-boiled eggs and a trio of cheese—fresh Swiss, sharp cheddar, and sometimes Gruyère.
Those ingredients could carry a salad, but that’s not all there is to the chef. There are also tomatoes, sweet and fresh and cut in half.
And then there are the dressings— I’ll talk more about those in a minute.
Ingredients
Lettuce (such as Romaine or Iceberg), chopped
Cooked ham, sliced into strips
Cooked turkey or chicken, sliced into strips
Hard-boiled eggs, sliced
Swiss cheese, sliced into strips
Cheddar cheese, sliced into strips
Cherry tomatoes, halved
Cucumber, sliced
Red onion, thinly sliced
Croutons
Salad dressing of choice (such as ranch or vinaigrette)
Instructions
1. Prepare all the ingredients beforehand: chop the lettuce, slice the meats, eggs, cheeses, and vegetables.
2. In a spacious salad bowl or serving platter, lay the finely chopped lettuce in an even layer as the foundation.
3. Place the rows or sections of sliced meats—ham, turkey, or chicken—along with the cheeses over the mounds of lettuce.
4. Arrange the sliced, hard-boiled eggs, cherry tomatoes, cucumber, and red onion around the salad.
5. For an extra crunch, add croutons to the top.
6. Just before serving, drizzle your chosen dressing over the salad, or serve it on the side.
8. Quinoa Salad
The delightful and nutritious Quinoa Salad combines airy quinoa with not-so-simple fresh ingredients: tiny cherry tomatoes, crisp cucumber, and a whiff of red onion. For me, the next-level salad brings in crumbled feta cheese (the really good kind) and parsley for a perfect flavor combination.
The fresh, light dressing (think olive oil and lemon juice) ties everything together wonderfully.
Ingredients
1 cup quinoa, rinsed
2 cups water
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup feta cheese, crumbled
1/4 cup parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Instructions
1. In a saucepan, add 1 cup (240 ml) of water and 1/4 teaspoon (1.5 grams) of salt. Bring to a boil. Add the rinsed quinoa, cover, and reduce the heat to maintain a gentle simmer. Cook for about 15 minutes, or until all the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Uncover, and fluff the quinoa with a fork. Let it cool in the pan.
2. In a big bowl, mix together the cooled quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
3. Whisk together in a small bowl the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the quinoa salad and gently toss to coat all the ingredients evenly.
5. Before serving, check the seasoning and add more salt and pepper, if you think it needs it. You can serve it either chilled or at room temperature.
9. Thai Beef Salad
I was recently looking for a salad to enjoy as an easy light dinner when I stumbled upon a recipe for a Thai beef salad. It sounded wonderful to me, so I gave it a try and now want to share it with you.
It features tender, grilled beef that is enlivened by a dressing of fish sauce, soy sauce, and lime juice. Combined with fresh mint, coriander, and cherry tomatoes, it makes for a nutritious and flavorful meal.
Ingredients
300g beef sirloin or flank steak
1 tablespoon vegetable oil
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice
2 teaspoons sugar
1 clove garlic, minced
1 red chili, thinly sliced
1/2 red onion, thinly sliced
1/2 cucumber, thinly sliced
1/2 cup cherry tomatoes, halved
1/4 cup fresh coriander leaves
1/4 cup fresh mint leaves
Lettuce leaves, for serving#
Instructions
1. Prepare a grill or grill pan by heating it to a high temperature. Coat the beef in oil, preferably vegetable, and then hit it with salt and pepper.
2. To achieve medium-rare beef, grill it for 3-4 minutes on each side and remove it from the heat when done to your liking. Let the beef rest for 5 minutes before slicing it thinly against the grain.
3. In a tiny bowl, mix the fish sauce, soy sauce, lime juice, sugar, garlic, and red chili together to create the dressing.
4. A large bowl holds the combination of sliced beef, red onion, cucumber, cherry tomatoes, coriander, and mint leaves.
5. Pour the dressing over the salad and toss until well coated. Serve on a bed of lettuce leaves.
10. Spinach Salad
The mixture of fresh baby spinach leaves with a vibrant array of different salad ingredients is one that I truly love. In my version, I toss sliced mushrooms, red onion, and halved cherry tomatoes with the spinach.
Then I top it with sliced hard-boiled eggs, crumbled feta, and a drizzle of olive oil and red wine vinegar. And since I’m a bacon lover, I also add some chopped crispy bacon—just because!
Ingredients
Fresh baby spinach leaves
Sliced mushrooms
Sliced red onion
Cherry tomatoes, halved
Hard-boiled eggs, sliced
Crumbled feta cheese
Chopped cooked bacon
Olive oil
Red wine vinegar
Salt
Black pepper
Instructions
1. Rinse the newly harvested baby spinach leaves until they are clean, and then dry them completely. Place the clean, dry leaves in a giant salad bowl.
2. Incorporate the sliced mushrooms, red onion, and halved cherry tomatoes into the spinach.
3. Carefully incorporate the sliced hard-boiled eggs and crumbled feta into the mixture.
4. Evenly distribute the diced, cooked bacon throughout the salad.
5. Whisk together in a tiny bowl olive oil, red wine vinegar, salt, and freshly ground black pepper. Seize the seasoning just right, if you please.
6. Pour the dressing over the salad and mix gently to combine. Serve without delay.
11. Chicken Salad
I adore a dish that melds uncomplicatedness with gratifying tastes. This chicken salad combines diced chicken, mayonnaise, and the celery of my dreams—crunchy, of course!
Then there are the grapes: sweet, crunchy, and almost as essential to this dish as the chicken. Their sweetness balances out the richness of the mayo and the slight tanginess of the chicken and makes this salad, well, perfect.
It isn’t as perfect, however, as the finished product in my mind, which also includes fresh parsley (surprise!), sliced almonds, and a touch of lemon juice for good measure, which makes it even more of a kitchen-sink salad than it already is.
Ingredients
- 2 cups cooked chicken, diced
- 1/2 cup mayonnaise
- 1/4 cup celery, finely chopped
- 1/4 cup red grapes, halved
- 1/4 cup sliced almonds, toasted
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
1. In a big bowl, mix up the chicken, mayo, and the rest of the ingredients. The red grapes? Really something special. They almost taste like harmless candy, with their thin skins and juiciness. And the toasted almonds? They’re next level.
2. Incorporate the lemon juice and minced parsley into the blend.
3. Add salt and pepper to your liking and combine everything gently until all the components are completely mixed and well unified.
4. Put the bowl in the refrigerator, and keep it there for at least half an hour so that the flavors can blend together.
5. Chill and serve on a lettuce bed or in sandwiches, as desired.
12. Egg Salad
I take great pleasure in preparing the quintessential egg salad. When it comes to my egg salad, the kind that gets served at summer picnics and in lunchboxes, there’s no need to get too fancy.
My base is simply chopped hard-boiled eggs, and the mayonnaise serves as a bridge ingredient between the eggs and the very few seasonings I use—Dijon mustard, dill, salt, and chives, to be precise.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
Salt, to taste
Black pepper, to taste
Paprika, for garnish (optional)
Lettuce leaves, for serving (optional)
Bread or crackers, for serving (optional)
Instructions
1. Put the eggs in a saucepan, and cover them with cold water. Bring the water to a boil, then cover the pan and remove it from the heat. Let the eggs sit in the covered pan in the hot water for 9 to 12 minutes.
2. The water should be allowed to drain away, and the eggs should be moved to a bowl containing ice water so that they can cool off fast. After they are down to a safe temperature, the shells can be removed, and the insides of the eggs can be cut into tiny bits.
3. In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chives, and dill. Stir until mixed well.
4. Add salt and black pepper to the egg salad to your tasting, and the egg salad will be perfectly seasoned.
5. You can serve the egg salad cold. You can even use a little paprika for a garnish, if you want. I think what’s nice about the old-school egg salad is its versatility. You can serve it in any number of ways. Lettuce as a “bed,” for example, is one. Sandwich yeasted bread and egg salad, and you’ve got a different kind of delicious.
13. Tuna Salad
A fast and filling plate of food can be achieved by mixing tender tuna with beaten Maytag blue cheese and creamy mayonnaise.Â
Ingredients
- 2 (5-oz) cans of tuna, drained
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
1. In a bowl of medium size, combine the tuna (drained), mayonnaise, and Dijon mustard.
2. Stir the chopped celery and red onion into the mixture until they are evenly distributed.
3. Incorporate the lemon juice and stir until it’s mixed in.
4. Add salt and pepper to match your taste, adjusting it according to your liking.
5. Incorporate the freshly minced parsley.
6. Serve it cold, whether by itself, as a sandwich, or as a salad.
14. Pasta Salad
Rotini pasta mingles well with the fresh blend of cherry tomatoes, cucumber, and bell pepper in this salad. I add mozzarella balls and black olives to it; Italian dressing pulls it all together.
So does the fresh basil and shredded Parmesan cheese. And it’s true: I don’t know a summer salad that I love more than this one.
Ingredients
8 ounces rotini pasta
1 pint cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely chopped
1 bell pepper, diced
1/2 cup black olives, sliced
1 cup mozzarella balls, halved
1/4 cup fresh basil, chopped
1/4 cup grated Parmesan cheese
1/3 cup Italian dressing
Salt and pepper to taste
Instructions
1. Prepare the rotini pasta by following the instructions on the package. Once cooked, drain the pasta and rinse it with cold water to bring down the temperature.
2. In a big bowl, the cooked pasta, halved cherry tomatoes, sliced cucumber, slivered red onion, diced bell pepper, and black olives are combined with the balls of mozzarella.
3. Incorporate the fresh basil and grated Parmesan into the pasta blend.
4. Pour the Italian dressing over the salad ingredients and toss them gently to coat everything well.
5. Add salt and pepper to taste. Allow the dish to chill for at least 1 hour before serving so that the flavors can blend.
15. Coleslaw
I adore the way coleslaw elevates plain ingredients such as green and red cabbages, carrots, and red onions into an exciting, crunchy dish. Mayonnaise’s creaminess, along with the delightful tang from apple cider vinegar and Dijon mustard, balances the salad into something more than just the sum of its parts.
Chilling it allows the flavors to meld into something beautiful. Coleslaw is a wonderful side or topping.
Ingredients
1 small head of green cabbage, finely shredded
1 small head of red cabbage, finely shredded
2 large carrots, peeled and julienned
1 small red onion, thinly sliced
3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
Salt and pepper to taste#
Instructions
1. In a sizeable mixing bowl, blend together the green cabbage, red cabbage, carrots, and red onion.
2. In one more small bowl, blend the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined.
3. Put together the dressing and the cabbage mixture, then toss them until the vegetables are sufficiently covered and they all seem to be getting along.
4. Check the seasoning and, if necessary, adjust it, adding more salt and pepper to taste.
5. For at least 1 hour, keep it chilled and covered so that the flavors can come together.
6. As a side dish or topping, serve it chilled.
16. Fruit Salad
Crafting a crisp and invigorating fruit salad is one of my favorite ways to showcase the obsessions of my recent harvest. Nature’s candy formed by fresh strawberries, plump blueberries, and ripe pineapples star in this dish.
An easy finish—a drizzle of honey and a squeeze of lime—takes the salad to the next level. Salads like this one get a bad rap for being simple.
Yet, I’d argue that the simplicity of the dish only allows the medley of fresh flavors to shine that much more.
Ingredients
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup pineapple chunks
1 cup watermelon, cubed
1 cup grapes, halved
1 kiwi, peeled and sliced
1 banana, sliced
1 tablespoon honey
1 tablespoon lime juice
A pinch of salt
Instructions
1. In a big mixing bowl, mix together the strawberries, blueberries, pineapple, watermelon, grapes, kiwi, and banana.
2. In a tiny bowl, mix the honey, lime juice, and very little salt together until they’re well combined.
3. Pour the honey-lime dressing over the fruit salad.
4. Carefully mix the fruit salad to guarantee that all the segments of fruit are uniformly covered with the dressing.
5. For optimal flavor, serve immediately or cool in the refrigerator for 15-30 minutes prior to serving.
17. Panzanella Salad
Panzanella Salad is one of those dishes that elevate simple ingredients into a starry presentation, even if it’s humble in character. My version uses fresh bread from the day before, slightly stale so you can tear it up and not have it squish back, ripe tomatoes bursting with flavor, crunchy cucumbers that are still cool from the fridge, the welcoming sweetness of red bell pepper, and the not-so-secret ingredient: sharp red onion.
Olive oil and a little red wine vinegar tie everything together.
Ingredients
4 cups of rustic, day-old bread, cubed
2 large ripe tomatoes, chopped
1 cucumber, peeled, seeded, and chopped
1 small red onion, thinly sliced
1 red bell pepper, chopped
1/2 cup of fresh basil leaves, torn
1/4 cup of extra virgin olive oil
2 tablespoons of red wine vinegar
Salt and freshly ground black pepper, to taste
Optional: 1/4 cup of capers or pitted olives for added flavor
Instructions
1. Set the oven to 400°F (200°C) to warm up. Put the cubed bread on a baking sheet and toast it for roughly 10 minutes, until you see it turn a lovely shade of golden brown, and hear it go crisp. Once that’s happened, take it out of the oven and let it chill for a second.
2. In a massive mixing bowl, mix together the tomatoes, cucumber, red onion, and red bell pepper.
3. To the bowl containing the vegetables, add the cooled toasted bread cubes.
4. Combine the olive oil, red wine vinegar, salt, and pepper in a small bowl and use a whisk to mix them together thoroughly. Once combined, drape the dressing over the bread and veggies.
5. Combine all ingredients gently, ensuring that the bread soaks up the dressing. Add the basil and any capers or olives, and give it one last toss to combine.
6. Before serving, let the salad sit at room temperature for about 30 minutes so that the flavors can blend and become one. If it needs a little something extra to taste right, add it after blending and serve.
18. Lentil Salad
Here in my kitchen, I take the opportunity to prepare a delightful dish of lentil salad that I am happy to share with you. The dish tantalizes the eyes with brilliant colors—reds, greens, and yellows.
More importantly, it satisfies the palate with a blend of invigorating flavors. Fresh parsley and cherry tomatoes leap with excitement in this dish, as does the crumbled feta I sometimes like to add.
To me, this dish embodies everything a meal should be: fresh, hearty, invigorating, and above all, satisfying.
Ingredients
1 cup green or brown lentils, rinsed and drained
4 cups water
1 bay leaf
1 small red onion, finely diced
1 red bell pepper, chopped
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped (optional)
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper to taste
Feta cheese, crumbled (optional)
Instructions
1. In a pot of medium size, put together the lentils, the water, and a bay leaf. Bring everything to a boil, and then turn the heat down and let it all simmer together for about 20-25 minutes. You want the lentils to be tender, but not mushy. When you think they’re done, drain the lentils and set them aside, after discarding the bay leaf, of course.
2. In an basin, mix the lentils that you have already prepared, the onions (which should be cut finely), and the other ingredients that make this a delicious and colorful dish.
3. To prepare the dressing, combine the olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper in a small bowl or jar, and whisk until well blended.
4. Drizzle the dressing over the lentil mixture and toss to combine, making sure everything is evenly coated.
5. Sample the salad and adjust the seasonings if necessary. If you wish, you can sprinkle some crumbled feta over the top just before serving. Then dig in and enjoy your super fresh and nutritious lentil salad!
19. Kale Salad
I like how a straightforward kale salad brings together fresh, lively components to make a wonderful accompaniment. The combination of kale, olive oil, and lemon juice could not be bettered.
Adding in grated Parmesan, dried cranberries, and sliced almonds composes a salad with such a richness, flavor, and texture that it could very well be served as a main dish.Â
Ingredients
1 bunch of kale, washed and stems removed
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste
1/4 cup grated Parmesan cheese
1/4 cup sliced almonds
1/4 cup dried cranberries
Instructions
1. Cut the kale into pieces small enough to be swallowed, and then put it into a bowl that can fit a large salad.
2. Whisk in a tiny dish the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to produce the dressing.
3. Pour the dressing over the kale and massage it into the leaves for about 3 to 5 minutes, until the kale has softened.
4. Combine the kale with the Parmesan cheese, sliced almonds, and dried cranberries, and toss to mix.
5. Before serving, adjust the seasoning with salt and pepper, if necessary.
20. Potato Salad
I admire the classic dish for its straightforwardness and rich tastes. Tender Yukon Gold or red potatoes make up the body of the dish, combined with a creamy dressing of mayonnaise, Dijon mustard, and apple cider vinegar.
I value the dish’s use of textures and flavors in its supporting ingredients. Celery and red onion give the dish a crunchy bite, and the addition of hard-boiled eggs completes the ensemble.
Ingredients
2 pounds of potatoes (Yukon Gold or red)
3/4 cup mayonnaise
1 tablespoon dijon mustard
2 tablespoons apple cider vinegar
1/2 cup chopped celery
1/2 cup chopped red onion
3 hard-boiled eggs, chopped
Salt and pepper to taste
1/4 cup chopped fresh parsley (optional)
Instructions
1. Rinse the potatoes well. Peel them and cut them into pieces about the size of a large marble.Â
2. In a large pot, combine the potato cubes with water. Add a pinch of salt, and boil the mixture. Once boiling, reduce to a simmer and cover. Cook the potatoes until tender, about 12-15 minutes. Drain and let cool.
3. In a big bowl, combine the mayonnaise, Dijon mustard, and apple cider vinegar and whisk them together until they’re smooth.
4. Into the bowl containing the dressing, add the cooled potatoes, the celery, the red onion, and the chopped eggs. Stir gently to combine the ingredients.
5. Taste and correct the salad for seasoning with salt and pepper. If you are using parsley, fold it in now.
6. Before serving, refrigerate the potato salad for at least an hour to enable the flavors to blend.
21. Chickpea Salad
I adore making this vivacious salad that merges together chickpeas, cherry tomatoes, cucumbers, and red onions into a really refreshing and nutritious dish. The combination of olive oil, lemon juice, and garlic makes for a well-dressed salad that can serve as a side or even as a main course for a light lunch or dinner.
Ingredients
2 cups cooked or canned chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
Salt and pepper to taste#
Instructions
1. In a spacious mixing bowl, blend together the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and feta cheese.
2. Whisk the olive oil, lemon juice, minced garlic, salt, and pepper together in a small bowl.
3. Pour the dressing on the salad. Toss it gently so all the ingredients are nicely covered.
4. Sample and adjust the seasoning, adding more salt and pepper if necessary.
5. Serve right away or allow it to chill in the refrigerator for a minimum of 30 minutes, so the flavors combine.
